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Summary Glycemic Index vs. Load , Food additives and Consumer issues related to the impact of the use of food on the natural and economic environment CA$6.29   Add to cart
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Summary Glycemic Index vs. Load , Food additives and Consumer issues related to the impact of the use of food on the natural and economic environment

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  • Course
  • Consumer Studies
  • Institution
  • 12th Grade

This document contains information regarding the Grade 12 Food and Nutrition Chapter, which have been written meticulously according to the updated IEB SAGs for Consumer Studies for 2022/2023 etc. These summaries include the differentiation between glyaemic index and load as well as food additives ...

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Document information

  • September 18, 2022
  • 17
  • 2022/2023
  • Summary

Subjects

  • food and nutrition
  • food and nutrition grade 12
  • food and nutrition ieb grade 12 notes
  • food and nutrition notes grade 12
  • food and nutrition notes ieb consumer studies final exam

Written for

  • 12th Grade
  • Consumer Studies
  • 200
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THE GLYCAEMIC INDEX

o Not all carbohydrates are digested and absorbed at the same rate.
o Different carbohydrates have different effects on blood glucose and insulin levels -
This difference is called the glycaemic index (GI) - which shows how much each type
of carbohydrate affects the body's metabolism.
o The glycaemic index (G.I) is a measure of how fast a carbohydrate-containing food
is digested and absorbed.
o Glucose causes a fast rise in blood sugar levels when eaten, so the G.I. works on a
rating of 0 - 100.
o Carbohydrate foods with a high G.I. are absorbed faster than those with a low G.I.
These foods also make you feel full more quickly and keep your blood sugar levels
constant, rather than rise or fall as fast as high G.I. foods do.




The Glycaemic Load
o Glycaemic Load (or GL) combines both the quantity and quality of carbohydrates.
o Blood glucose levels rise and fall when you eat a meal containing carbohydrates.
How high it rises and how long it stays high depends on the quality of the
carbohydrates (the GI).
o Glycaemic Load (or GL) is the best way to compare blood glucose values of different
types and amounts of foods.


Glycaemic Load = GI x Carbohydrate (g) content per portion ÷ 100
E.g .
For example, a single apple has a GI of 38 and contains 13 grams of carbohydrates.
GL= 38 x 13/100 = 5

,A potato has a GI of 85 and contains 14 grams of carbohydrate
GL=85 x 14/100 = 12


We can therefore predict that the potato will have more than twice the glycaemic effect of
an apple.


o Similar to the glycaemic index, glycaemic load of a food can be classified as low,
medium, or high:
Low: 10 or <
Medium: 11 to 19
High: 20 +


The GL of a mixed meal or diet can simply be calculated by adding together the GL values for
each ingredient or component.
For example, if breakfast was composed of 2 wheat biscuits (GL = 15), 1⁄2 a cup of milk (GL =
4) and 2 teaspoons of sugar (GL = 6), its overall GL would be 25 (15 + 4 + 6).


For optimal health, you should aim to keep your daily glycemic load under 100.

- Should I use GI or GL?

Although the GL concept has been useful in scientific research, it’s the GI that’s proven most
helpful to people with diabetes and those who are overweight. That’s because a diet with a
low GL, unfortunately, can be a ‘mixed bag’ full of healthy low GI carbs in some cases, but
too high in protein and full of the wrong sorts of fats (i.e. saturated).


What is the Glycaemic Response?
The size of the rise and fall of blood glucose and the duration over which it occurs.

,
, Food Additives
- Food additives are substances added to foods to preserve or improve their flavour,
texture or appearance.


Domestic use of additives:
We use additives all the time when we prepare food at home. We use salt, herbs, spices,
essences and sugar to flavour food. We preserve food with vinegar and spices when we
make chutney and we use food colouring when we decorate cakes.


Reason for the use of additives:
o To maintain or improve the nutritional quality
o To improve keeping quality
o To make food more attractive
o To help to process or prepare food


The effect of additives on food:
o Variety of additives are used to give foods a smooth and consistent texture.
o Give body and texture to food
o Prevent oil and liquids from separating
o Prevent rancidity and keep fresh fruits from turning brown when exposed to the air.
o Certain colors improve the appearance of foods.
o Herbs and spices, as well as natural and synthetic flavours, bring out the taste of
food.
o Preservatives help to reduce contamination and make food safer to eat.
o Many foods and drinks are fortified and enriched to provide vitamins, minerals and
other nutrients


Safety of food additives: :
➢ In South Africa, the Foodstuffs, Cosmetics and Disinfectants Act No. 54 of 1972 controls
the use of food additives.

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